Oatmeal Cinnamon Scones Vegan
6
People talking
Sounds yummy! Found on website.
- Ready In:
- 30mins
- Serves:
- Yields:
- Units:
Nutrition Information
6
People talking
ingredients
- 1⁄2 cup margarine (vegan) or 1/2 cup Crisco
- 1 1⁄4 cups whole wheat pastry flour
- 1⁄3 cup brown sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup old fashioned oats
- 1⁄3 cup raisins (optional)
- 1⁄3 cup vanilla-flavored soymilk or 1/3 cup plain soymilk
directions
- reheat oven to 375°F.
- Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
- Add soy milk and mix gently until a soft dough begins to cling together.
- Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
- Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
- Makes 8 scones.
- Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
- Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
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RECIPE MADE WITH LOVE BY
@fallenrunner
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These were fantastic! I left out the raisins & added in about a cup of fresh sliced strawberries. I also topped it with some turbinado sugar. Be sure not to overlook them either.
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I've been experimenting with coconut oil, so I substituted half of the margarine with coconut oil. I also found them to be a bit dry, so next time I shall use a bit less flour or a bit more milk I think. The flavour and texture of these scones was delightful though. Sandy like a pastry.
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I've been experimenting with coconut oil, so I substituted half of the margarine with coconut oil. I also found them to be a bit dry, so next time I shall use a bit less flour or a bit more milk I think. The flavour and texture of these scones was delightful though. Sandy like a pastry.
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Considering scones are generally a butter heavy item, these are very tasty. I have found them to be a little dry, so I always sprinkle a few extra raisins into the dough, then press two or three raisins into the wedges right before sticking them in the oven.
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